Egyptian red lentil soup

Ingredients for 4 servings:

• 400 g lentils, red
• 2 large onions, finely chopped
• 3 garlic cloves, crushed
• 1 carrot(s), finely chopped
• 1 large tomato(s)
• 1 cube of stock
• 2 tsp, leveled cumin
• 1 ½ tsp sautéed coriander
• 2 tsp, leveled salt
• 4 tbsp olive oil
• 1 pinch(s) of pepper
• 1 liter of water
• ½ lemon(s), the juice
• ½ cup crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the original

Heat the olive oil in a pot. Peel and finely chop the tomato. Add the finely chopped onion and carrot to the pot. After 5 minutes, add the finely chopped tomato and crushed garlic cloves and sauté for another 3 to 5 minutes. Add the water to the pot. When the water boils, add the stock cube, salt, and lentils. Simmer for half an hour, stirring regularly (add a little more water if necessary; the soup shouldn’t get too thick). Let the soup cool slightly and then strain it through a fine sieve. Finally, season with the cumin, coriander, a pinch of pepper to taste (but it’s also delicious without), the lemon juice, and more salt and/or vegetable stock or stock cube, if desired. You should be able to clearly taste the cumin. Finally, stir in the crème fraîche. This lentil soup is wonderful for warming you from the inside on cold days.